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Crispy and Smoky Pepperoni Made From Tofu [Vegan, Gluten-Free]

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Crispy, smoky, salty, and slightly sweet, these tofu pepperoni are the best topping for your pizza, stuffing for your calzone, or a fantastic addition to your appetizer table with vegan cheese and crackers. Tofu is blended with a wealthy of warm, savory spices, a sprinkle of coconut sugar, and liquid smoke. The flavors all work in harmony to make the perfect meat-free pepproni.

Crispy and Smoky Pepperoni Made From Tofu [Vegan, Gluten-Free]

Serves

2

Cook Time

25

Ingredients

  • 10-ounces organic extra firm tofu
  • 1 1/2 teaspoons each sea salt and ground black pepper
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons ground mustard seeds
  • 1 teaspoon fennel seeds, lightly crushed
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons coconut sugar
  • 1/4 teaspoon ground anise
  • 1 teaspoon liquid smoke
  • Olive oil, for baking

Preparation

  1. Preheat oven to 400°F.
  2. Wrap the tofu in a clean towel then set something heavy on top to press out liquid. Let it stand for 10­-15 minutes.
  3. Once the tofu is ready, cut the tofu into chunks and add to a food processor, along with rest of the ingredients but olive oil. Mix/pulse to combine. Using a spatula, scrape down sides as needed. Adjust seasonings to your taste add more salt for saltiness, red pepper flake for heat, paprika for smokiness, or coconut sugar for sweetness.
  4. Transfer the mixture to a non­stick baking sheet. If you don’t have one, then use a parchment to line thebaking sheet. Lay a sheet of plastic wrap on top and use your hands to spread into a uniformly thin layer.
  5. The more even the layer is, the more evenly it will bake.
  6. Once it’s evenly layered remove the plastic and brush with olive oil. Transfer to the oven and bake for 25minutes, or until golden brown and slightly dried out. Then, use a small or medium circular cookie cutter to

    cut out “pepperonis.”

  7. At this point, the pepperonis are ready to add to a pizza, where they should bake at least another 10­-15minutes. Time accordingly based on how long your crust takes to bake. You’ll know they’re ready when

    they’re deep red in color and slightly crisp to the touch.

  8. If you don’t want to add them to a pizza right away, let them cool then cover and refrigerate for up to fourdays. Alternatively, you can freeze them up to four weeks for later use. When ready to use, simply, thaw

    them slightly before adding to the pizza.

Notes

Recipe adapted from The Minimalist Baker.

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AUTHOR & RECIPE DETAILS


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Simple, vibrant whole foods plant-based recipes. Alena Grahn is the founder of Red Nail Green Veggies blog, which celebrates whole, plant-based foods. The recipes you will find here are simple, fun, and most importantly full of nutrients that will have you feeling and looking your best! Alena is a newly married 20- something living in NYC and documenting culinary adventures in her teeny tiny Manhattan kitchen.


 

 

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